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1. Preheat the oven to 325 degrees and position the rack
to the center of the oven. Line the bottom of a 9-inch cake pan with a round of
parchment paper, or butter the pan and dust it lightly with flour, tapping out
any excess. 2. with an electric mixer beat together
the sugar and almond paste until the paste is finely broken up (the sugar crystals
helps break the paste into pieces-so don't add the butter yet!) 3.
Now add the butter and beat for a few minutes until light and fluffy. In a separate
bowl, or a measuring cup with a spout, stir together the eggs with a fork then
dribble it into the batter as you beat. Add the vanilla. 4.
Mix together the flour, baking powder and salt with a whisk. Stir the dry ingredients
into the batter until just incorporated. 5. Transfer
the batter into the prepared cake pan and bake for about 1 hour, or until a toothpick
inserted into the center comes out clean. The baking time may take a but longer
due to the variation in different brands of almond paste.
Cool the cake on
a rack before serving. This cake is extremely moist and will keep well for up
to a week if well-wrapped. | 
